JP2006158293A - Method for processing green vegetable - Google Patents
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本発明は、緑色野菜の変色や退色を防止し、且つ保存性にも優れた緑色野菜の加工方法に関する。本発明はまた、本発明の加工方法に好適に用いられる緑色野菜加工用組成物に関する。 The present invention relates to a method for processing a green vegetable that prevents discoloration and fading of the green vegetable and has excellent storage stability. The present invention also relates to a green vegetable processing composition suitably used in the processing method of the present invention.
グリーンピースや絹さやなどの緑色野菜は、具材や付け合せ等の目的で様々な加工食品に用いられている。加工に際して、野菜に含有される酵素の働きに起因する変質、例えば退色、変色、異臭発生などを防止するため、野菜を熱湯または蒸気で短時間加熱、酵素を失活させるブランチング処理が通常行われている。ここで緑色野菜の緑色は組織中に含まれるクロロフィルによるものであるが、クロロフィルは熱や酸に弱い。従って、従来から加工食品に用いられてきた緑色野菜はブランチングによってその緑色が退色し、鮮やかさが失われ、褐色に変色するなど価値が著しく低下したものが多かった。 Green vegetables such as green peas and silk pods are used in various processed foods for purposes such as ingredients and garnish. During processing, in order to prevent deterioration due to the action of enzymes contained in vegetables, such as fading, discoloration, and off-flavouring, blanching treatment is usually performed by heating vegetables with hot water or steam for a short time and inactivating the enzymes. It has been broken. Here, the green color of green vegetables is due to chlorophyll contained in the tissue, but chlorophyll is vulnerable to heat and acid. Therefore, many green vegetables conventionally used in processed foods have been significantly reduced in value, for example, the green color fades due to blanching, the vividness is lost, and the color changes to brown.
また加熱調理後の緑色野菜は保存性が悪く、弁当などの加工食品に用いるには不向きであるため、保存性を向上させるために酸性薬剤への浸漬等により処理することが多かった。しかしながら、従来の酸性薬剤で処理すると保存性は改善されるものの緑色野菜中のクロロフィルが酸によりフェオフィチンやフェオホルバイドといった褐色成分に変化するため、緑色の退色がより一層顕著なものとなっていた。 Moreover, since green vegetables after cooking are poor in storage stability and unsuitable for use in processed foods such as bento boxes, they are often treated by immersion in acidic chemicals to improve storage stability. However, when treated with a conventional acidic agent, the storability is improved, but the chlorophyll in the green vegetable is changed to brown components such as pheophytin and pheophorbide by the acid, so that the green fading becomes even more remarkable.
このような緑色野菜の変色や退色を防止する手段として、特許文献１が提案されている。特許文献１に記載の方法は、緑色野菜に凍結・解凍等の前処理をした後、アルカリ性溶液に浸漬し、その後多価陽イオンを含む溶液に浸漬する方法である。しかしながら該方法は前処理後アルカリ性溶液に浸漬するものであり、食味上好ましくない風味が付く、処理後の緑色野菜の保存性が悪い、などの問題点があった。また、特許文献１では緑色野菜の組織の軟化が無いとしているが、その効果は必ずしも十分とは言えないものであった。 Patent Document 1 has been proposed as means for preventing such discoloration and fading of green vegetables. The method described in Patent Document 1 is a method in which green vegetables are pretreated such as freezing and thawing and then immersed in an alkaline solution and then immersed in a solution containing polyvalent cations. However, this method involves immersing in an alkaline solution after pretreatment, resulting in an unfavorable taste in taste and poor storage stability of the green vegetable after treatment. Moreover, although patent document 1 says that there is no softening of the structure | tissue of green vegetables, the effect was not necessarily enough.
また別の手段として特許文献２が提案されている。特許文献２に記載の方法は、緑黄色野菜に塩基性アミノ酸及びそれを主成分とするオリゴペプチドの少なくとも１種の化合物を添加し、加熱処理する方法である。しかしながら、該方法は処理後の緑色野菜の保存性が悪いという問題点を有していた。 Patent Document 2 has been proposed as another means. The method described in Patent Document 2 is a method in which at least one compound of a basic amino acid and an oligopeptide containing the same as a main component is added to a greenish yellow vegetable, followed by heat treatment. However, this method has a problem that the green vegetables after the treatment are poorly stored.
本発明の目的は、ブランチング後の緑色野菜の緑色を維持し、かつ保存性も良好な緑色野菜を得るための加工方法を提供することにある。 An object of the present invention is to provide a processing method for obtaining a green vegetable that maintains the green color of the green vegetable after blanching and has good storage stability.
本発明者らは、鋭意研究の結果、ブランチング工程およびその後の浸漬工程をそれぞれ特定組成の酸性水溶液中で処理することにより上記課題が解決されることを見出し、本発明を完成させた。 As a result of intensive studies, the present inventors have found that the above problems can be solved by treating the blanching step and the subsequent dipping step in an acidic aqueous solution having a specific composition, and have completed the present invention.
すなわち本発明は、緑色野菜を酢酸ナトリウム、アミノ酸および酢酸ナトリウム以外の有機酸塩を含有し、ｐＨが６．０〜７．０の水溶液中でブランチングする第一工程、
次いで、酢酸ナトリウムおよび糖類を含有し、さらに有機酸および／または酢酸ナトリウム以外の有機酸塩を含有する、ｐＨが４．５〜６．５の水溶液中に浸漬する第二工程を含む緑色野菜の加工方法に関する。
That is, the present invention includes a first step of branching a green vegetable in an aqueous solution containing sodium acetate, an amino acid and an organic acid salt other than sodium acetate and having a pH of 6.0 to 7.0.
Next, the green vegetable comprising a second step of immersing in an aqueous solution containing sodium acetate and sugar and further containing an organic acid and / or an organic acid salt other than sodium acetate and having a pH of 4.5 to 6.5. It relates to a processing method.
本発明はまた、酢酸ナトリウム、アミノ酸および酢酸ナトリウム以外の有機酸塩を含有し、水へ溶解乃至希釈することによりｐＨ６．０〜７．０の溶液を提供する第一組成物、および
酢酸ナトリウムおよび糖類を含有し、さらに有機酸および／または酢酸ナトリウム以外の有機酸塩を含有し、水へ溶解乃至希釈することによりｐＨ４．５〜６．５の溶液を提供する第二組成物
を別個の容器に格納して含有する、緑色野菜加工用組成物に関する。
The present invention also includes a first composition that contains sodium acetate, an amino acid, and an organic acid salt other than sodium acetate, and provides a solution having a pH of 6.0 to 7.0 by dissolving or diluting in water, and sodium acetate and A second container containing a saccharide, further containing an organic acid and / or an organic acid salt other than sodium acetate, and providing a solution having a pH of 4.5 to 6.5 by dissolving or diluting in water It is related with the composition for green vegetable processing stored and contained in.
本発明の緑色野菜の加工方法によれば、ブランチング後も鮮やかな緑色が失われず、且つ保存性も良好な加工食品に適した緑色野菜を製造することが可能となる。 According to the green vegetable processing method of the present invention, it is possible to produce a green vegetable suitable for processed foods that does not lose vivid green color even after blanching and has good storage stability.
本発明の第一工程は、酢酸ナトリウム、アミノ酸および酢酸ナトリウム以外の有機酸塩を含有し、ｐＨが６．５〜７．０の水溶液中で緑色野菜のブランチングを行う工程である。
第一工程において使用するアミノ酸としてはグリシン、アラニン、グルタミン酸が挙げられるが、その中でもグリシンおよび／またはアラニンが調味の点で好ましい。
The first step of the present invention is a step of blanching green vegetables in an aqueous solution containing an organic acid salt other than sodium acetate, amino acid and sodium acetate, and having a pH of 6.5 to 7.0.
Examples of the amino acid used in the first step include glycine, alanine, and glutamic acid. Among them, glycine and / or alanine are preferable in terms of seasoning.
第一工程で使用する酢酸ナトリウム以外の有機酸塩としては、食品に使用可能なものであれば特に限定されないが、フマル酸、クエン酸、乳酸およびグルコン酸のナトリウム塩またはカルシウム塩が好適に用いられる。これらの中でもフマル酸ナトリウム、クエン酸ナトリウムおよび乳酸カルシウムが処理済み野菜の保存性向上の点で特に好ましい。またこれら有機酸塩は２種以上を併用してもよい。 The organic acid salt other than sodium acetate used in the first step is not particularly limited as long as it can be used for food, but sodium or calcium salts of fumaric acid, citric acid, lactic acid and gluconic acid are preferably used. It is done. Among these, sodium fumarate, sodium citrate and calcium lactate are particularly preferable in terms of improving the storage stability of the processed vegetables. These organic acid salts may be used in combination of two or more.
第一工程で用いる水溶液には上記成分以外に所望により、食塩、炭酸ナトリウムおよび炭酸水素ナトリウム等の成分を含有させてもよい。 If desired, the aqueous solution used in the first step may contain components such as sodium chloride, sodium carbonate and sodium hydrogen carbonate in addition to the above components.
上記第一工程で用いる水溶液は、水１００重量部に対して酢酸ナトリウムを好ましくは１〜５重量部、より好ましくは２〜３重量部、アミノ酸を好ましくは０．５〜３重量部、より好ましくは１〜１．５重量部および酢酸ナトリウム以外の有機酸塩を好ましくは０．５〜２重量部、より好ましくは１〜１．５重量部溶解して調製する。 The aqueous solution used in the first step is preferably 1 to 5 parts by weight of sodium acetate, more preferably 2 to 3 parts by weight, and preferably 0.5 to 3 parts by weight of amino acids, based on 100 parts by weight of water. Is prepared by dissolving 0.5 to 2 parts by weight, more preferably 1 to 1.5 parts by weight of an organic acid salt other than 1 to 1.5 parts by weight and sodium acetate.
食塩、炭酸ナトリウムおよび炭酸水素ナトリウム等の成分を含有させる場合、水１００重量部に対する各成分の量は限定的ではないが、食塩の配合量は好適には０．５〜２重量部、炭酸ナトリウムおよび炭酸水素ナトリウムの配合量は好適には０．０５〜０．２５重量部である。 When components such as sodium chloride, sodium carbonate and sodium hydrogen carbonate are contained, the amount of each component relative to 100 parts by weight of water is not limited, but the amount of sodium chloride is preferably 0.5 to 2 parts by weight, sodium carbonate The amount of sodium bicarbonate is preferably 0.05 to 0.25 parts by weight.
水溶液のｐＨは６．０〜７．０の範囲となるように調製する。特にｐＨ６．３〜６．７の範囲に調製するのが処理後の緑色野菜の色調と保存性のバランスが良く好ましい。ｐＨが６．０未満では緑色の退色が顕著となり、７．０を超えると緑色野菜の組織が軟化し保存性が悪化するため好ましくない。 The pH of the aqueous solution is adjusted to be in the range of 6.0 to 7.0. In particular, it is preferable to adjust the pH in the range of 6.3 to 6.7 because the balance between the color tone of the green vegetable after the treatment and the storage stability is good. If the pH is less than 6.0, green fading becomes remarkable, and if it exceeds 7.0, the tissue of the green vegetable is softened and the storage stability is deteriorated.
第一工程の緑色野菜のブランチングは、上記に従って調製した第一工程用水溶液を９０〜１０５℃に加温し、加温した水溶液中に野菜を投入することによって行えばよい。 The blanching of the green vegetables in the first step may be performed by heating the aqueous solution for the first step prepared according to the above to 90 to 105 ° C. and putting the vegetables into the heated aqueous solution.
ブランチング処理条件は緑色野菜のブランチング処理において知られている条件に準じればよい。ブランチング時間は水溶液の温度や緑色野菜の種類によっても異なるが、野菜投入後、水溶液の温度が９０℃以上となった時点より０．５〜１０分間が好ましく、より好ましくは１〜３分間である。 The blanching treatment conditions may be the same as those known in the blanching treatment of green vegetables. The blanching time varies depending on the temperature of the aqueous solution and the type of the green vegetable, but is preferably 0.5 to 10 minutes, more preferably 1 to 3 minutes from the time when the temperature of the aqueous solution becomes 90 ° C or higher after adding the vegetables. is there.
第一工程の水溶液の液量としては、処理する野菜に水溶液が十分にいき渡る量であれば特に限定されない。目安としては野菜重量の１．５〜３倍量程度である。水溶液の液量が少ない場合には、処理対象野菜に水溶液が十分に行き渡らない可能性がある。一方、液量が多くとも処理上問題となることはないが、水溶液の調製、加熱等により多くの成分およびエネルギーが必要となる。 The amount of the aqueous solution in the first step is not particularly limited as long as the aqueous solution is sufficiently spread over the vegetables to be processed. As a guide, it is about 1.5 to 3 times the vegetable weight. When the amount of the aqueous solution is small, there is a possibility that the aqueous solution does not sufficiently reach the processing target vegetables. On the other hand, even if the amount of liquid is large, there is no problem in processing, but many components and energy are required for preparation of an aqueous solution, heating, and the like.
第一工程終了後、水溶液から取り出した野菜を液切りし、第二工程へ供する。第二工程に供する前に冷却することは必須ではないが、一旦冷却後に第二工程へ供した方が緑色保持の点で好ましい。 After completion of the first step, the vegetables taken out from the aqueous solution are drained and provided to the second step. Although it is not essential to cool before being used in the second step, it is preferable to use the second step after cooling in terms of maintaining green color.
次いで行う第二工程は、第一工程にて処理した後の緑色野菜を、酢酸ナトリウム、糖類に加え、有機酸および／または酢酸ナトリウム以外の有機酸塩を含有し、ｐＨが４．５〜６．５の水溶液中に浸漬する工程である。 Next, the second step is to add the green vegetable after the treatment in the first step to sodium acetate and saccharides, and contain an organic acid and / or an organic acid salt other than sodium acetate, and the pH is 4.5-6. 5 is a step of immersing in a 5 aqueous solution.
第二工程において使用する糖類としては、マルチトール、ソルビトール、還元水あめ等の糖アルコール、ショ糖、ブドウ糖、水あめ等の糖類が挙げられる。これらの中でもマルチトール、ソルビトールおよび還元水あめ等の糖アルコールが緑色野菜への浸透性および褐変を生じない点で好ましい。これら糖類は２種以上を併用してもよい。
ここで「水あめ」とは澱粉を糖化したもの、「還元水あめ」は「水あめ」に水素添加したものであり、市販のものいずれも好適に用いられる。
Examples of sugars used in the second step include sugar alcohols such as maltitol, sorbitol, and reduced starch candy, and sugars such as sucrose, glucose, and starch syrup. Among these, sugar alcohols such as maltitol, sorbitol, and reduced syrup are preferable because they penetrate into green vegetables and do not cause browning. Two or more of these saccharides may be used in combination.
Here, “Mizuame” is obtained by saccharification of starch, “Reduced Waterame” is obtained by hydrogenating “Mizuame”, and any commercially available product is preferably used.
第二工程で使用する有機酸としては、フィチン酸、クエン酸、乳酸、グルコン酸等が挙げられ、その中でもフィチン酸またはクエン酸が緑色保持の点で好ましい。 Examples of the organic acid used in the second step include phytic acid, citric acid, lactic acid, and gluconic acid. Among them, phytic acid or citric acid is preferable from the viewpoint of green retention.
第二工程で使用する酢酸ナトリウム以外の有機酸塩としては、乳酸、フマル酸、クエン酸、グルコン酸等のナトリウム塩、カルシウム塩が挙げられる。その中でも乳酸ナトリウム、クエン酸ナトリウムおよびグルコン酸ナトリウムが緑色保持の点で好ましい。 Examples of organic acid salts other than sodium acetate used in the second step include sodium salts such as lactic acid, fumaric acid, citric acid, and gluconic acid, and calcium salts. Of these, sodium lactate, sodium citrate and sodium gluconate are preferred in terms of green retention.
また第二工程の水溶液は、無機酸および／または無機酸塩を含有してもよい。無機酸としては、リン酸が好ましく採用される。無機酸塩としてはリン酸２水素ナトリウム、リン酸水素２ナトリウム、リン酸３ナトリウム、ピロリン酸２水素２ナトリウム、メタリン酸ナトリウム、ポリリン酸ナトリウムおよびピロリン酸４ナトリウムが挙げられる。その中でもメタリン酸ナトリウム、ポリリン酸ナトリウムが緑色保持の点で好ましい。 The aqueous solution in the second step may contain an inorganic acid and / or an inorganic acid salt. As the inorganic acid, phosphoric acid is preferably employed. Examples of inorganic acid salts include sodium dihydrogen phosphate, disodium hydrogen phosphate, trisodium phosphate, disodium dihydrogen pyrophosphate, sodium metaphosphate, sodium polyphosphate and tetrasodium pyrophosphate. Among these, sodium metaphosphate and sodium polyphosphate are preferable in terms of green retention.
第二工程で用いる水溶液には上記成分以外に所望により食塩、アミノ酸等の成分を含有させてもよい。アミノ酸としては、グリシン、アラニンおよびグルタミン酸が好適に用いられる。 If desired, the aqueous solution used in the second step may contain components such as sodium chloride and amino acids in addition to the above components. As the amino acid, glycine, alanine and glutamic acid are preferably used.
上記第二工程で用いる水溶液は、水１００重量部に対して酢酸ナトリウムを好ましくは０．５〜５．０量部、より好ましくは１．０〜１．５重量部、糖類を好ましくは０．１〜３．０重量部、より好ましくは０．２〜１．０重量部、有機酸および／または酢酸ナトリウム以外の有機酸塩を好ましくは０．１〜３．０重量部、より好ましくは０．２〜１．０重量部溶解して調製する。 The aqueous solution used in the second step is preferably 0.5 to 5.0 parts by weight of sodium acetate, more preferably 1.0 to 1.5 parts by weight, and preferably 0. 1 to 3.0 parts by weight, more preferably 0.2 to 1.0 part by weight, organic acid and / or organic acid salt other than sodium acetate is preferably 0.1 to 3.0 parts by weight, more preferably 0 Prepare by dissolving 2-1.0 parts by weight.
第二工程で用いる水溶液はｐＨが４．５〜６．５の範囲となるように調製すればよく、特にｐＨ５．０〜６．０の範囲に調製するのが好ましい。ｐＨの調節は、配合される物質の量比を調節することによって達成可能である。水溶液のｐＨが４．５未満では退色が顕著となるため好ましくなく、６．５を超えると保存性が低下するため好ましくない。 The aqueous solution used in the second step may be prepared so that the pH is in the range of 4.5 to 6.5, and particularly preferably in the range of pH 5.0 to 6.0. Adjustment of the pH can be achieved by adjusting the amount ratio of the compounded substances. If the pH of the aqueous solution is less than 4.5, it is not preferable because discoloration is remarkable, and if it exceeds 6.5, storage stability is deteriorated.
無機酸および／または無機酸塩を含有させる場合には、その配合量は水１００重量部に対して０．２〜１．０重量部とするのが好ましい。 When an inorganic acid and / or an inorganic acid salt is contained, the blending amount is preferably 0.2 to 1.0 part by weight with respect to 100 parts by weight of water.
また、食塩を配合する場合には、その配合量は好適には水１００重量部に対し０．２〜１．０重量部とする。アミノ酸を配合する場合には、その配合量は水１００重量部に対し０．２〜１．０重量部とするのが好ましい。 Moreover, when mix | blending salt, the compounding quantity shall be 0.2-1.0 weight part suitably with respect to 100 weight part of water. When the amino acid is blended, the blending amount is preferably 0.2 to 1.0 part by weight with respect to 100 parts by weight of water.
第二工程は上記条件に従って調製した水溶液に、第一工程処理後の野菜を浸漬すればよい。第二工程の浸漬時間は１０〜１２０分間が好ましく、より好ましくは３０〜９０分間である。浸漬時の水溶液の温度は０〜３０℃、好ましくは５〜１５℃である。また、浸漬時の水溶液の液量は処理する野菜が浸かる量であれば特に限定されず、目安としては野菜重量の１〜２倍量程度である。 The 2nd process should just immerse the vegetable after a 1st process process in the aqueous solution prepared according to said conditions. The immersion time in the second step is preferably 10 to 120 minutes, more preferably 30 to 90 minutes. The temperature of the aqueous solution during immersion is 0 to 30 ° C, preferably 5 to 15 ° C. Further, the amount of the aqueous solution at the time of immersion is not particularly limited as long as the vegetable to be treated is immersed, and as a guide, it is about 1 to 2 times the weight of the vegetable.
本発明の加工方法により処理可能な緑色野菜としては特に限定されず、クロロフィルを含有している野菜であればよい。具体的に、これらには限定されないが、さやえんどう（グリーンピース）、絹さや、ほうれんそう、ブロッコリ、キャベツ、ピーマン、アスパラガス、枝豆、さやいんげん、小松菜、チンゲンサイ等が例示される。 It does not specifically limit as a green vegetable which can be processed with the processing method of this invention, What is necessary is just a vegetable containing chlorophyll. Specific examples include, but are not limited to, green peas, silk peas, spinach, broccoli, cabbage, green pepper, asparagus, green soybeans, green beans, Japanese mustard spinach, and pak choi.
処理される緑色野菜は、収穫後、洗浄のみ行った生のものでも、一旦冷凍した後に解凍されたものであってもよい。また、野菜は適当な大きさにカットされたものであっても、そのままの形状のものであってもよい。 The green vegetables to be treated may be raw ones that have only been washed after harvesting, or ones that have been frozen once and thawed. Moreover, even if the vegetables are cut into an appropriate size, they may have the same shape.
本発明はさらに、本発明の第一工程および第二工程に用いられる水溶液を提供するための組成物を提供する。即ち本発明は、酢酸ナトリウム、アミノ酸および酢酸ナトリウム以外の有機酸塩を含有し、水へ溶解乃至希釈することによりｐＨ６．０〜７．０の溶液を提供する第一組成物、および、酢酸ナトリウムおよび糖類を含有し、さらに有機酸および／または酢酸ナトリウム以外の有機酸塩を含有し、水へ溶解乃至希釈することによりｐＨ４．５〜６．５の溶液を提供する第二組成物を別個の容器に格納して含有する、緑色野菜加工用組成物を提供する。 The present invention further provides a composition for providing an aqueous solution used in the first step and the second step of the present invention. That is, the present invention includes a first composition that contains sodium acetate, an amino acid, and an organic acid salt other than sodium acetate, and provides a solution having a pH of 6.0 to 7.0 by dissolving or diluting in water, and sodium acetate. A second composition containing a saccharide and a saccharide, further containing an organic acid and / or an organic acid salt other than sodium acetate, and providing a solution having a pH of 4.5 to 6.5 by dissolving or diluting in water. Provided is a green vegetable processing composition that is contained in a container.
第一組成物および第二組成物の組成は、水に溶解乃至希釈した際に、上に説明した第一工程用水溶液および第二工程用水溶液が提供されるものとする。第一組成物および第二組成物は、水に溶かして水溶液を得るための粉状、顆粒状、タブレットとして提供されても、各成分の原液もしくは高濃度溶液を混合した液体状のものとして提供されてもよい。 When the composition of the first composition and the second composition is dissolved or diluted in water, the aqueous solution for the first step and the aqueous solution for the second step described above are provided. Even if the first composition and the second composition are provided as powders, granules, or tablets for dissolving in water to obtain an aqueous solution, they are provided as liquids in which a stock solution or a high concentration solution of each component is mixed. May be.
各組成物を収容する容器としては、組成物の態様にあわせ、従来公知の容器から適宜選択すればよい。以下、実施例により本発明をさらに説明する。 What is necessary is just to select suitably from a conventionally well-known container as a container which accommodates each composition according to the aspect of a composition. Hereinafter, the present invention will be further described by examples.
実施例１および比較例１〜３
表１に示す処方のブランチング用水溶液（第一工程用）および表２に示す処方の浸漬用水溶液（第二工程用）をそれぞれ調製した。尚、浸漬用水溶液は実施例および比較例ともに共通の組成のものを使用した。
Example 1 and Comparative Examples 1-3
An aqueous solution for branching (for the first step) having the formulation shown in Table 1 and an aqueous solution for immersion having the formulation shown in Table 2 (for the second step) were prepared. In addition, the aqueous solution for immersion used the thing of a common composition in the Example and the comparative example.
外観観察
方法：表１に示すブランチング用水溶液を沸騰させ、そこに冷凍グリーンピース８０ｇを投入した。1分３０秒間ブランチングした後、液切りし、表２に示す浸漬用水溶液に、１５℃の冷蔵庫内で１時間浸漬した後、液切りし、外観を対照と比較した。
Appearance observation method: An aqueous solution for blanching shown in Table 1 was boiled, and 80 g of frozen green peas were added thereto. After branching for 1 minute and 30 seconds, the solution was drained, immersed in an aqueous solution for immersion shown in Table 2 for 1 hour in a refrigerator at 15 ° C., then drained, and the appearance was compared with the control.
評価基準−
○：対照と同等
×：対照より劣る
Evaluation criteria
○: Same as control ×: Inferior to control
結果：本発明の加工方法で処理したグリーンピースは対照と同等の鮮やかな緑色が維持されていた。外観観察の結果を表３に示す。 Result: The green peas treated by the processing method of the present invention maintained the same vivid green color as the control. Table 3 shows the results of appearance observation.
保存性試験
方法：上記外観観察試験で得られた処理済のグリーンピース１０ｇを無菌袋に入れ、２５℃の恒温器内で保存し、４０時間後の菌数を測定した。
Preservation test method: 10 g of the treated green peas obtained in the above appearance observation test was put in a sterile bag, stored in a thermostat at 25 ° C., and the number of bacteria after 40 hours was measured.
評価基準−
○：＜１．０×１０３
△：１．０×１０３〜１．０×１０５
×：≧１．０×１０５
Evaluation criteria
○: <1.0 × 10 3
Δ: 1.0 × 10 3 to 1.0 × 10 5
×: ≧ 1.0 × 10 5
結果：本発明の加工方法で処理したグリーンピースは４０時間保存後も菌数が少なく、保存性に優れていた。保存性試験の結果を表３に示す。 Result: The green pea treated by the processing method of the present invention had a small number of bacteria even after storage for 40 hours and was excellent in storage stability. Table 3 shows the results of the storage stability test.
Claims (14)
次いで、酢酸ナトリウムおよび糖類を含有し、さらに有機酸および／または酢酸ナトリウム以外の有機酸塩を含有する、ｐＨが４．５〜６．５の水溶液中に浸漬する第二工程を含む緑色野菜の加工方法。 A first step of branching green vegetables in an aqueous solution containing sodium acetate, an amino acid and an organic acid salt other than sodium acetate and having a pH of 6.0 to 7.0;
Next, a green vegetable comprising a second step of immersing in an aqueous solution containing sodium acetate and sugar and further containing an organic acid and / or an organic acid salt other than sodium acetate and having a pH of 4.5 to 6.5. Processing method.
酢酸ナトリウムおよび糖類を含有し、さらに有機酸および／または酢酸ナトリウム以外の有機酸塩を含有し、水へ溶解乃至希釈することによりｐＨ４．５〜６．５の溶液を提供する第二組成物
を別個の容器に格納して含有する、緑色野菜加工用組成物。 A first composition comprising sodium acetate, an amino acid and an organic acid salt other than sodium acetate and providing a solution of pH 6.0-7.0 by dissolving or diluting in water, and containing sodium acetate and a saccharide, Further, containing a second composition containing an organic acid and / or an organic acid salt other than sodium acetate and providing a solution having a pH of 4.5 to 6.5 by dissolving or diluting in water is contained in a separate container. A green vegetable processing composition.
The composition according to any one of claims 9 to 13, wherein the organic acid salt other than sodium acetate contained in the second composition is at least one selected from sodium lactate, sodium citrate and sodium gluconate.
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